Fruit and Nut Cake.
4 cups of flour.
2 cups of sugar.
6 eggs—whites and yolks separated.
1 cup cold water.
1 coffee cupful of hickory-nut kernels, free from shells and very sweet and dry.
½ pound raisins, seeded, chopped and dredged with flour.
1 teaspoonful of soda dissolved in hot water.
2 teaspoonfuls of cream of tartar, sifted in the flour.
1 teaspoonful mixed nutmeg and cinnamon.
Rub butter and sugar together to a smooth cream; put in the yolks, then the water, spice, soda; next the whites and flour. The fruit and nuts, stirred together and dredged, should go in last. Mix thoroughly and bake in two loaves.